That Skinny Chick Can Bake
Vanilla Bean Scones on a square white plate with two fresh raspberries

Vanilla Bean Scones

These Vanilla Bean Scones get RAVE reviews every time I bake up a batch. Freeze any that you don’t eat the first day, as these are best freshly made.

Vanilla Bean Scones  on a square white plate with two fresh raspberries

Vanilla Bean Scones

When I shared a recipe inspired by Pioneer Woman (my Winter Salad), one of my sweet foodie friends, Jen, from The Three Little Piglets, suggested I try Ree’s Vanilla Bean Scones. I meet up with a wonderful group of women every other Friday morning, so I tested this baked good out on them.

These vanilla bean scones stood out since they were dipped in a sweet vanilla glaze after baking, which prevented them from drying out like regular scones. And my friends had nothing but praise for these babies.

Super moist Vanilla Bean Scones with jam and clotted cream on a square white plate

Try Using Vanilla Beans

Instead of vanilla extract, these scones utilize the seeds or “caviar” from fresh vanilla beans. Look for vanilla pods that are dark, plump and flexible. I buy mine from Penzey’s. They are SO much fresher than what I find in my local markets.

Feel free to substitute a teaspoon of vanilla extract for each, noting that the seeds will give a fresher, more pronounced vanilla flavor.  You can also substitute 2-3 teaspoons of vanilla bean paste for a vanilla bean.

While mixing up these vanilla bean scones, I found the dough to be a  little dry, so I added a bit more cream, and I wish I had made my scones a little thicker, but the taste was extraordinary! Lots of vanilla intensity, and moist and delicious. Ree made her mini version into the more traditional triangle shape. I will try that next.

Super moist Vanilla Bean Scones glazed and served with clotted cream

More Scone Recipes You’ll Love:


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Super moist Vanilla Bean Scones

Vanilla Bean Scones

Perfect vanilla scones! Adapted from The Pioneer Woman.

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: varies
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: British



  • 3 cups flour
  • 2/3 cups sugar
  • 5 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1/2 pound) butter, cold and cut into pieces
  • 1 egg
  • 3/4 cup heavy cream (I needed a bit more)
  • 2 whole vanilla beans (or 2 teaspoons vanilla extract or 4 teaspoons vanilla bean paste)


  • 5 cups powdered sugar, sifted
  • 1/2 cup milk (may add more if you want a thinner icing)
  • 1 whole vanilla bean
  • Dash of salt


  1. Preheat oven to 350º. Line baking sheet with parchment and set aside.
  2. Split the vanilla beans lengthwise and scrape out the vanilla seeds. Add to the heavy cream and mix to combine. Let rest while preparing the dry ingredients.
  3. Sift together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with pastry blender or two knives, until mixture resembles corn meal. Mix egg into vanilla cream, then add to dry ingredients. Gently stir till dough comes together. Add a bit more cream if needed.
  4. On a lightly floured surface, pat or roll dough into a 3/4 to 1-inch thick rectangle. Using round cookie cutter, cut rounds from dough and place on prepared pan. Bake for about 15-18 minutes or till golden. Let cool a few minutes on pan, then remove to cooling rack.
  5. While cooling, make glaze. Scrape seeds of vanilla bean, as directed above, into milk and let sit for a few minutes. Sift powdered sugar into mixing bowl and add a pinch of salt. Add vanilla milk and whisk till smooth. Dip scones into glaze then let dry on rack.


Yield varies depending on cookie cutter size.


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58 comments on “Vanilla Bean Scones”

  1. Yay Scones!!! These look great…. well… of course they do… you made them. 🙂

  2. I have always stayed with my standard breakfast/snack scone recipe, but these sound so delicious!

  3. This is new to me! There’s always new flavor in each recipe and I love the vanilla bean in scones (or anything in that matter)!! Perfect weekend breakfast AND tea time…

  4. I used to like the Starbucks vanilla bean scones but I stopped buying them because they were expensive and I can bake my own scones at home. I’d love to try this version – your scones look beautiful, Liz, and so delectable with that thick sugary coating.

  5. Lizzy,
    I have to make these. Usually scones are quite dry but since yours are moister, they must be heavenly.

  6. My mom have to work tomorow:))
    I really need to taste something like this. By the way, I think I will make it by myself, isn’t so difficult:)

  7. Love these! I make them with just vanilla extract because I can’t find the beans nearby at a reasonable price. But they’re just wonderful with vanilla extract too =) I have made them twice for my Mothers of Preschoolers group, and both times, rave reviews! Sharing the recipe with them again, thanks for having it here!

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